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Remove all fat and sinew. Slice the meat into 1/4 inch (5 - 6 mm) strips. Some people prefer to slice the along the “grain;” I do not. If sliced this way the jerky will be tougher, which some prefer. If sliced along a bias (not with the grain, and not directly across it either), it will be easier to chew, and will dry quicker and more thoroughly. Hang the meat from oven racks and dry for 4 - 5 hours at about 175 degrees F (80 C). It should be allowed to become very dry, if it is to keep well. Less well-dried jerky can be kept in the refrigerator for a shorter time. Aluminum foil on the floor of the oven will catch any drippings.

Flavor may be added in one (or both) of two ways. Almost any marinade may be used. My favorite is teriyaki. Combine: 1/2-cup (120 ml) olive oil, 1 cup (240 ml) soy sauce, 3 tablespoons (45 ml) brown sugar, some freshly-ground ginger, and 2 tablespoons (30 ml) sherry. Soak the meat strips overnight in the refrigerator.

Smoking is also a favorite technique. I prefer apple or pear wood chips. Smoke the (marinated) meat for about one hour. Continue to dry in the smoker or remove the meat to the oven as above.

Take care, Tom

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